They say Jarrahdale is not sweet at all but richly flavored. I have seed of a Turkish one which I've shared with many people; it's a large gray one simmilar to Jarrahdale but a bit darker and more irregular in shape, with really deep orange flesh. Not particularly sweet but richly flavored. i can send you seeds too if you like; but write to dolichos@gmail.com.

korney, That's the earliest I've seen for a tomato! I assume it's 39 days from transplant? Those first 3 sound like winners to me. I cherried myself out a couple years ago; had cherry plants taking over everything. The weeds couldn't even kill them. I usually only do Sungold, Black Cherry, and Mystery Grape now. I might try Red Robin next season. I dry them then pack them with garlic in olive oil. My grandma always ends up eating them all.

the block cage is the one for the molded woodpecker blocks the other are the square suet cages. When i make my mix i use some peanut butter and thicken the suet mix with cornmeal or rolled oats and mixed bird seed and when the fats harden up enough to spoon into the metal cage and i press it down to fill the block. and if it's not hardened enough i stick it in the freezer for awhile before i put it out. the others i use sorghum or molasses and peanut butter in summer instead of fats and they are gummy enough to hold together too. but i also used the plastic trays from old suet blocks or the halfs of the plastic trays that raspbpberrys or blackberrys come in and put them in the suet cages if the mix is not thick or gummy enough

Our gas grill has infrared on the rotisserie and whatever we cook tastes fabulous! Sometimes we put foil packets of soaked chips in there (punched so the smoke can add flavor), and that works well too. The gas grills both work fine, and I'm not sure what they would do without soaked chips for the smoke. If you have a vineyard (which we do), use those cut up prunings as soaked chips! Yummy smoke!! And serve the wine from your vines while you watch the BBQ! Oh my! Nothing bettah!